Tag Archives: Roasted Butternut Squash and Sweet Potato Soup

Fall has arrived and lately I’ve been craving butternut squash. To satisfy that craving, I tried my hand at a new soup this past weekend that incorporated both a hearty butternut squash and a couple sweet potatoes. Combined, the two vegetables make a high-vitamin, fiber-dense dish that’s also very tasty!

Ingredients:

1 large butternut squash (1,050 gm. cooked weight*)

146 gm. yellow onion, chopped

9 gm. (1 ½ tsp.) of minced garlic

2 tbs. of butter

709 gm. sweet potatoes/yams, peeled and cut into chunks

907 gm. (32 oz.) Swanson’s Certified Organic Chicken Broth

1 tsp. ground nutmeg

¼ tsp. cayenne pepper

Directions:

Preheat oven at 375°

Cut the butternut squash in half; seed it and place skin-side down on a cookie sheet

Bake squash for 60 minutes

When squash has approximately 15-20 minutes left to bake, melt butter in large stockpot

Since I’m 34 weeks pregnant and already incorporating greater amounts of phe into my diet, this recipe was purposely made with the intention of being slightly higher in phe. However, you can easily adapt this recipe for a version that is lower in phe by using a 32 oz. package of Swanson’s Certified Organic Vegetable Broth instead of the chicken broth. The adjusted nutritional values would be 170 mg. and 210 calories per 1 ½ cup serving.